THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!

THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it!
Check it out, my lovelies!
CJ
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INGREDIENTS:
1 1/2 cups of soy protein (TVP, TSP)
a drizzle of oil
half onion, minced
1 carrot, minced
2 garlic cloves, minced or 1 teaspoon of garlic powder
1 bay leaf
juice of one small lemon or lime
1 cup of tomato juice or blended fresh tomatoes
2 tablespoons of soy sauce
1 teaspoon of vegetable bouillon
a pinch of black pepper
water if needed
METHOD:
add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
add the oil to a skillet
add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
saute for 2 minutes on medium heat
add the soy protein
stir for 1 minute then add the tomato juice mixture, stir until almost dry
add the garlic powder, the black pepper, stir until combined
add the remainder of the tomato juice mix and stir until the soy protein is soft.
Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
BRAZILIAN SEASONING SPICE BLEND
INGREDIENTS:
A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 large yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded - optional
METHOD:
Roughly cut the onions and the red bell pepper into chunks,
add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
Complete the jar with olive oil (OPTIONAL BUT PRESERVES THE SPICES BETTER)
Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
If you want to freeze it, do not add salt
👉 PRINTABLE RECIPE: chefjanapinheiro.com/make-the...
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THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL recipe by Chef Jana Pinheiro

[@Xeidasx]

PLEASE LET ME THANK YOU

[@naomiross8243]

"....and if you don't like this video, share it with your enemies." love you Jana!

[@skliero133]

Shaking off the powder is a game changer. Thanks a lot for this!

[@lilichirillo9769]

I have to tell you that I tried this recipe last night. I changed it up for some burritos and it was fantastic! My meat eater husband did not know it was TVP. I am thrilled. He wants the leftovers for breakfast! Wow! Thanks for this. I am trying to eat less animal products and this really help.

[@ChefJana]

This dish is super versatile; you can make from lasagna to a bolognese sauce, meatballs, stir fry, use it to fill empanadas, meatloaf, croquettes, dumplings, dim sum, tacos or just to accompany a nice warm bowl of rice. ;)

[@alejandrapalaciosromero7407]

Wow, I’ve been vegan for almost 3 years and didn’t know I was cooking TVP wrong the whole time, I always got this very soft consistency, but your recipe makes sense in the way that if you seal it first it will absorb the veggies and spices flavors. Thanks for the video!

[@giginavam1966]

Cooking my soy mince like this has been a life changer!!!! Have already made this twice within one week! Thank you!

[@nolawalker386]

Chef Jana's approach has shifted my world! My first and second attempts were fabulous! I can't wait to recreate many of dishes I've missed.

[@matiascardone]

Great video chef Jana! Love your attitude and inner light ! Thank you!

[@aliciafranco5704]

Fresh, fast and easy! Your channel Has THE MOST BEST recipes😍

[@stephr9223]

This is the first video I have watched of yours and I can't wait to try this recipe!

[@Faithandplanning]

This has hands down changed my life!!!! Thank you!!!!

[@laredawilder2806]

Always find your video very interesting and added this recipe to my cook notebook thanks for sharing 👍

[@missimagoodlady]

Came across your channel for the first time today, and it’s clear you’re doing something you love! Your joy is contagious 💛 thank you!

[@AranMapleStory]

OMG!!!! This is the first time I cook with TVP and I'm amazed on how delicious this recipe taste. It even taste better than ground beef. Thanks, thanks soooo much.

[@catlo7486]

I tried using TVP after shaking the powder texture out and sauteed it with some onion. I didn't have some of the ingredients so I just used some salsa and let it stand. it made all the difference. It's Awesome. thank you for this tip.

[@cher-amirose7109]

And we love you Jana! Thank you for all your wonderful recipes!

[@emb7854]

Thank you! I found this video because I couldn't get that "soy taste" out of the soy crumbles and this worked like magic! This video makes perfect sense, thank you for posting it.

[@123.earlystart]

oh my God, I made this dish. So easy, and absolutely delicious! Thank you Jana!!!

[@lauramatoso7454]

Thank you so much for sharing this recipe. Yesterday I used this technique to cook some bolognese and it came out really good. I'll definitely keep on making it!!!